Vol-au-vent with chicken and parmesan sauce

Vol-au-vent with chicken and parmesan sauce

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 4

Vol-au-vent pastries are an elegant and easy-to-make appetizer, perfect for impressing guests at a festive meal or indulging in a hearty treat. In this recipe, we will combine flaky pastry with a delicious chicken filling and a creamy parmesan sauce. Here’s how to achieve this refined dish step by step.

Ingredients:

- 500 g puff pastry (you can also use frozen, but make sure to fully defrost it before use)
- 300 g chicken breast (skinless and boneless, diced)
- 200 ml cooking cream
- 100 g grated parmesan (for an intense flavor, use authentic parmesan)
- 1 small onion (finely chopped)
- 2 tablespoons olive oil
- Salt and pepper to taste
- A pinch of nutmeg (optional, for extra flavor)
- 1 egg (for brushing)

Step 1: Preparing the pastry

Preheat the oven to 200°C. On a clean surface, roll out the puff pastry into a sheet about 3-4 mm thick. Using a metal cutter, cut out circles of pastry. From half of these, cut a smaller circle in the middle to create a frame. These will be the base of the vol-au-vents.

Step 2: Baking the pastry

Place the pastry circles on a baking tray lined with parchment paper. Beat the egg and lightly brush the edges of the pastry with a brush. This step will help create a golden and crispy crust. Bake in the oven for 15-20 minutes, or until the vol-au-vents are well puffed and golden.

Step 3: Preparing the chicken filling

Meanwhile, in a pan, add the olive oil and sauté the chopped onion over medium heat until it becomes translucent. Add the diced chicken breast and cook until evenly browned. Season with salt, pepper, and nutmeg for extra flavor. Once the chicken is cooked, reduce the heat and pour in the cooking cream, mixing well. Let the sauce simmer gently for 5 minutes.

Step 4: Adding the parmesan

Incorporate the grated parmesan into the chicken sauce and stir until it melts and thickens slightly. Taste and adjust the seasoning if necessary. Your filling is now ready!

Step 5: Assembling the vol-au-vents

Once the pastry has cooled slightly, take each vol-au-vent base and generously fill them with the chicken and parmesan sauce mixture. You can use a spoon or a piping bag to make this easier and more elegant.

Serving suggestion

Serve the vol-au-vent immediately, garnished with a little grated parmesan on top and, for added freshness, add a few sprigs of fresh parsley. These appetizers are perfect alongside a dry white wine or a refreshing drink.

Possible variations

For a vegetarian version, you can replace the chicken with mushrooms or sautéed spinach, and the parmesan sauce can be adapted with feta or ricotta cheese for a different texture. Additionally, adding herbs like basil or oregano can completely transform the flavor profile of the dish.

These vol-au-vent with chicken and parmesan sauce are not just a quick dessert but also a simple recipe that brings refinement to your table. Try it and enjoy every bite!

 Ingredients: Puff pastry chicken 400 g, 100 g butter, 1 tablespoon flour, 300 ml milk, 2 egg yolks, 2 cloves of garlic, 200 g parmesan, salt and pepper